Handi Kabob

Recipe Ingredients

		For The Kabobs
1		Boneless lamb
50		Brown onion
2 tablespoons	30ml	Brown garlic
50		Ginger-garlic paste
2 tablespoons	30ml	Raw papaya paste
2 teaspoons	10ml	Cumin powder
2 teaspoons	10ml	Garam masala powder
20		Chopped coriander leaves
1 teaspoon	5ml	Mace-cardamom powder
		Salt to taste
100		Gram flour - roasted
		For The Sauce
1		Lamb bones
50		Brown onion
2 tablespoons	30ml	Ginger-garlic paste
1 teaspoon	5ml	Whole garam masala
2 tablespoons	30ml	Oil - (30 ml)
		Salt to taste
6		Curd
50		Tomato ketchup
1 tablespoon	15ml	Kashmiri chile powder
1 teaspoon	5ml	Cumin powder
1 teaspoon	5ml	Garam masala powder
		Mix For The Filling
6		Egg yolks - hard-boiled and minced
50		Dry plums - minced

Recipe Instructions

To prepare the kabobs: MINCE the meat along with all the ingredients, except gram flour in the mincer. Mince it twice and then mix it well with the roasted gram flour. Divide into lemon sized portions. Put a little of the prepared egg yolk-plum filling in the center and roll the mince meat into a round kabob, so as to cover the filling completely. Roll into balls. Keep them aside.

To prepare the sauce: Put the bones in a handi. Add brown onion, ginger-garlic paste, whole garam masala, salt and enough water. Cook them well for 15 minutes. Remove the bones. Add oil and curd and saute lightly. Add the meat balls and cook in the oven until almost dry or sauce like gravy remains. Add Kashmiri chile powder, tomato puree and broiled cumin powder. Stir well. Sprinkle garam masala powder over it.

Serve hot on a tawa.

Source:
Chefnet

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